Electric-green varieties of mint are bursting out of large pots in my neighborhood and on our restaurant patio. While mint can tolerate some heat, its roots can be invasive, so I’ve learned to grow it only in pots and give it afternoon shade. Mint and shrimp are one of my favorite combinations, so I decided to give this pulao a try.
Pulao, also spelled pulav or pilaf, is an aromatic rice dish that originated in Iran. Because shrimp are susceptible to overcooking, you can finish cooking them mainly using the steam from the rice. Toss in the mint, which also has a delicate flavor in savory dishes, at the very end, and you have an easy meal that makes even better leftovers.
